Apparatus for distilling and concentrating liquids.



No. 669,435. Patented Mar. 5, l90l. L. M. BAUDOIN & P. E. SCHRIBAU-X.APPARATUS FOR DISTILLIN'G AN D CONCENTRATING LIQUIDS.

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No. 669,435. Patented Mar. 5, I90l. L. M. BAUDOIN & P. E. SCHBIBAUX.APPARATUS FOR DISTILLIN G AND CONCENTRATING LIQUIDS.

' (Application filed Oct. 24, 1896.) (Np Model.) 2 SheetsShaet 2.

Jazz's Jz'ra UNITED STATES PATENT OFFICE.

LOUIS MARIE BAUDOIN AND PIERRE EMILE SOHRIBAUX, OF PARIS, FRANCE.

APPARATUS FOR DISTILLING AND CONCENTRATING LIQUIDS.

SPECIFICATION forming part of Letters Patent No. 669,435, dated March 5,1901. Application filed October 24, 1896. Serial No. 609,950- (Nomodel.)

T0 at whom it may concern.-

Be it known that we, LOUIS MARIE BAU- DOIN and PIERRE EMILE SOHRIBAUX,citizens of France,and residents of Paris,France, have invented a newand Improved Apparatus for Distilling and Concentrating Liquids, ofwhich the following is a specification.

Our invention consists in an apparatus for the concentration byevaporation of liquidssuch as wine, cider, or beerthe usefulconstituents of which are partly fixed and partly volatile or fluidcompounds containingvolatile dissolvents-such, for example, as alcohol,ether, carbonic sulfid, &c.-which it may be desirable to recover, oralimentary fluids such as milk, beef juices, and the like-from which thefixed constituents are to be extracted.

An apparatus constructed in accordance with our invention is illustratedin the accompanying drawings, in which- Figures 1 and 1 when takentogether illustrate a sectional elevation of the apparatus; and Fig. 2is a cross-sectional view of the cooler and mixer, showing the agitatingmeans for the latter.

A vacuum is first obtained in the apparatus in a manner hereinafterdescribed. The liquid-say wineto be treated is placed in a vat or cask1, from which it is raised by suction caused by the pump 25 through aconnecting-pipe 1, provided with a cut-off 1", into a heater 2. From theheater it is carried by means of the flexible pipe 2 to thefeedgovernor, consisting of a vessel 3, having an inclosed float 3*,which controls the valve 3, adjustably connected to the valve-stem 3.The float 3 controls the valve 3 for opening and closing the pipe 2 tomaintain a constant liquid-level in the receiver 4, communicating withthe vessel 3 by means of the pipes a 4. The feed-governor is suspendedfrom a ceiling or overhead support by ropes A, passing over pulleys Band connected to weights 0. A pivoted arm D, with a forked end, engagesthe sides of the vessel 3. To the arm D is connected a rod E, whichextends through a fixed bracket E. A hand-wheel Gis arranged in saidbracket and upon the threaded end of the rod E. By turning the wheel Gthe vessel 3 will be lowered or raised, as the case may require. The topof the receiver 4 is connected by a tube 5 with the first evaporator 7by the closed pipe 6, into which the liquid v flows through thedischarge-pipe 6 from the receiver 4. The level in the latter isindependent of variations of pressure which may occur in the apparatus,so that the feed after having once been regulated remains uniform. Thewine passes through the first evaporator 7, presently to be described,thence into the second evaporator 8, and finally descends in thecondition of hot extract to the bottom of the second receiver 9, whenceit is conducted to a combined cooler and mixer 11, where it mixes withthe volatile products which it is desired to preserve and the method ofcirculation of which will now be described.

The vapors, carrying with them water as well as alcohol, ether, andother volatile products, escape from the first evaporator 7 through theoutlets 12 and from the evaporator 8 through the outlet 13, and from thesecond receiver 9 they rise through a tube 1 1 and meet in a cylindricalreceiver 15. The upper closed end of the first evaporator 7 lies partlywithin the receiver 15, and the latter is slightly inclined from left toright and acts as a froth-breaker. Should any of the froth be broughtalong with the vapors, it would be returned to the first evaporator 7through a return-pipe 15*, which connects thesaid evaporator 7 with thelower end of the inclined receiver 15. From the inclined cylindricalreceiver 15 the vapors pass through a pipe 16 into an analyzer 17,hereinafter to be described. This analyzer is cooled to such a degreethat the vapors of alcohol, ether, and the like, which are hereseparated for the most part from the water when escaping there from, areat the proper degree of concentration. The vapors are then conducted bya tube 18 into the condenser 19, having a lower temperature than theanalyzer l7, whence the condensed matters pass along a suitable pipe 20to the cooler or mixer 11, where they are continuously agitated andmixed with the extract.

The mixer ll is mounted in the cooler 10, the former being agitated bymeans of the shaft 10, connected to a suitable operating mechanism H andto the mixer 11 by the clamping-band I. The mixer 11 is suspended withinthe cooler by the flexible pipes 10 and 10, the pipe 10 communicatingwith the.

second receiver 9 and pipe by means of the annular flange 20' and thepipe 1O communicating with the pipe 28 by means of the annular flange 20The mixture is then removed from the mixer 11 through a flexible tube orspout 21, having a tap 21 connected to a tube 21", and collected in areceptacle 21, wherein a vacuum has been previously obtained. Theportion of the vapor condensed in the analyzer 17 passes into arectifier or distilling-column 22, wherein itis freed from any residualalcohol which may have been carried along with it and whence it isdischarged into a receiver 23. By maintaining it in a state ofslightebullition in such receiver the wine residue is entirely freed fromalcohol. The residue,containingwater,acetic acid, and other more or lessobjectionable matters, is removed by means of any suitable form of pump24:, the operation of which is so timed as to maintain the wine residueat a practically constant level in the said receiver 23.

The air is exhausted or avacuum obtained in the apparatus by means of anair-pu mp 25, of any suitable construction, acting directly upon areceiver 26, which is connected by a pipe 28 with the mixer 11 andprovided with an outlet 28 The pipe 28 is fitted with a normally-closedflap-valve 27, by which theapparatus may be connected with the pumpwhenever the pressure falls below apredetermined degree, or, in otherwords, the valve 27 is arranged to close by gravity whenever the exhaustor suction current falls below a given point and to open again by thepassage of said current whenever the latter shall have a suitable force.

The concentrated product is received in a tightly-closed receptacle 21,having a tight plug 21, through which three tubes 21 21 21 pass. Thetube or pipe 21 connects the receptacle with the mixer 11, and throughwhich the concentrated wine passes. Another of the said tubes, as 21,connects the receptacle by means of the pipe 31 to the receiver 26, inwhich the vacuum or suction of the pump is first established. Thisreceiver is arranged between the pump 25 and the cooler 10. Theremaining tube 21 communicates with the atmosphere. Each of the tubes isprovided with a suitable cut-off or tap. When it is desired to extractthe concentrated liquor, avacu um more perfect than that which prevailsin the main apparatusis first obtained in the receptacle 21 by closingthe cut-ofis of the tubes 21 and 21 This result is-attainable owing tothe fact that the pump 25 acts through the pipe 31 and tube 21 directlyupon the chamber of the receptacle 21 without being obliged to overcomethe resistance of the valve 27, which cuts it ofi from the whole of theremaining portion of the apparatus, whereupon the tube 21*,

leading to the chamber in the receptacle 21, is opened, and when saidchamber is filled with liquor the cut-off of the tubes 21 is closed andthe cut-0d from the tube 21 opened. The admission of air to the chamberof the receptacle 21 by way of the tube 21 causes a pressure of oneatmosphere, or nearly so, to be exerted upon the product which has beendrawn into the receptacle, thereby driving it through the tube 31 intothe receiver 26.

Pressure-gages 32 and thermometers 33 are arranged at the upper part oftheevaporator 7 and of the analyzer 17 and also at the evaporator-outletof the wine-residue receiver 23.

The cooling-water is suppliedto the cooler 10 by the supply-pipe 34 andfirst passes around the mixer 11, wherein the mixture or extract andalcohol are cooled. Then it passes by way of the pipe 36 into thecondenser 19 and is then discharged by the pipe 37 into the receiver 38,provided with an overflow 39, thence into the analyzer 17 by the pipe40, where its speed of circulation is controlled by a predetermineddifference of level between its inlet and outlet orifices, suchdifferences being provided for byatelescopic outlet-tube 41. The waterescapes through such tube while hot and descends into a receiver 42, andthence it flows by a tube 43 to the wine-heater 2 and is finallydischarged through an outlet/4:4.

Concentration is obtained by heating the evaporators by means ofsteam-pipes 47 and 48, provision being made for the escape ofcondensation-water by exits 49 50.

The wine-residue receiver 23 is in its turn heated by a steam-coil 52,supplied from a steam-pipe 51.

We will now proceed fully to describe the duplex evaporator proper, 7and 8. It consists of a series of tubes divided into two superposed setsand closed at the top and bot tom by tube-plates. The heating-steamcirculates outside such tubes within the tubecase. The liquor to beconcentrated is first introduced by the pipe 6 above the uppertube-plate of the upper set of tubes 7 and enters such tubes. As itcomes into contact with the heated tube-walls it gives off vaporsfinding their way out at the top through the opening 12 to the receiver15. The vapors counteract too rapid a descent of the liquor and retainit in contact with the entire heating-surface, which is thus fullyturned to account. On the other -hand the bubbles of steam by thusretarding the descent of the liquor retain it for a time upon thetube-plate, which insures an even distribution among all the tubes. Theliquor that has not yet been volatilized descends to the lower set oftubes 8, acting exactly in the same manner as the first set 7.The-vapors generated in this lower set of tubes now flow toward thefroth-breaker both through the pipe 13, rising from between the two setsof tubes, and

bottom thereof, a receiver above said evaporator for receiving anduniting said vapors, a mixer adapted to receive the fluid extract andcondensed matters for reuniting the same,

and a pump to maintain an exhaust in said apparatus.

In testimony whereof we have signed this specification in the presenceof two subscribing witnesses.

LOUIS MARIE BAUDOIN. PIERRE EMILE SOHRIBAUX.

Witnesses:

GEORGES EUGENE DELOM, EDWARD P. MACLEAN.

